|The ABC of Creative Caribbean Cookery|
|by Kathy Janzan|
Arranged alphabetically, the West Indian recipes in this cookery book - both traditional and Kathy Janzan's own original ones - have descriptions ...
1 - 10 of 45 for moist coffee cake
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Reserve 1 cup of mixture and set aside. Mix well and pour batter into greased 9 x 13 inch pan. To reserved mixture, add 1/2 cup nuts (optional) and ...
Combine sour cream and baking soda and set aside. Cream butter and sugar. Add eggs, vanilla and salt. Add last 2 ingredients alternately with the ...
Preheat oven to 350 degrees. Have all ingredients at about 75 degrees. Sift together: Cut in: Break into 2 cup measuring cup: Beat and add to the dry ...
Combine all ingredients except black hot coffee. Mix. Add ... 375 degrees. When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
Preheat oven to ... Enjoy this delicious cake. You will ... freezes well! Cooks Note: This cake is an old favorite - also known as Wacky Cake or Crazy Cake!
Sift all dry ingredients; add the liquids and mix at medium speed for 2 minutes. Add eggs and vanilla, beating 2 more minutes. Batter will be thin. ...
Combine all ingredients in bowl; mix well. Batter will be runny. Bake at 350°F for 30 to 35 minutes. Delicious moist cake.
Using an electric ... large bowl, ADDING COFFEE LAST! The batter ... 2 square greased cake pans and bake ... with an icing made from cream cheese frosting.
Preheat oven to 350 degrees; grease 13x9 inch pan. Measure all ingredients into large bowl. At low speed, beat all ingredients until well blended. ...
Mix together the ... the flour mixture. Pour into cake dishes that have been greased and dusted with flour. Bake at 350 degrees for about one half hour.
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